Characteristics of beef from Hokkaido.

Hokkaido's climate has fairly low temperatures throughout the seasons making it rich in nature. The fresh air, water, high- quality feed and loving care makes the quality of the beef from Hokkaido so high.


Cattle from Hokkaido 26 brands.

Beef production is happening all over Hokkaido.



Center area of Hokkaido

Soya Black Beef

Type: Crossbreed, Beef cattle. Production area: Wakkanai.

Shigeno Beef

Type: Holstein, Beef Cattle (Ox). Production area: Enbetsu-cho.

Daisetsu Kogen Beef

Type: Hostein, Beef Cattle (Ox). Production area: Kamikawa-cho.

Obira Beef

Type: Japanese black. Production area: Obira-cho.

Biei Wagyu

Type: Japanese black. Production area: Biei-cho.

Biimu Beef

Type: Hostein, Beef Cattle (Ox). Production area: Biei-cho.

Furano Wagyu

Type: Japanese black. Production area: Furano. More details.

Hayakita Wagyu

Type: Japanese black. Production area: Abira-cho.

Biratori Wagyu

Type: Japanese black. Production area: Biratori-cho. More details.

Mitsuishi Beef

Type: Japanese black. Production area: Mitsuishi-cho.

West area of Hokkaido

Shiraoi Beef

Type: Japanese black. Production area: Shiraoi-cho. More details.

Hakodate Oonuma Black Beef

Type: Crossbreed. Production area: Nanae-cho.

Hakodate Wagyu

Type: Japanese brown. Production area: Kikonai-cho. More details.

Hakodate Oonuma Beef.

Type: Hostein, Beef Cattle (Ox). Production area: Nanae-cho.

East area of Hokkaido

Okhotsk Hamanasu Beef

Type: Hostein, Beef Cattle (Ox). Production area: Monbetsu, Takinoue-cho.

Okhotsk Abashiri Beef

Type: Japanese black. Production area: Abashiri.

Kitami Beef

Type: Hostein, Beef Cattle (Ox). Production area: Abashiri.

Konsen Beef

Type: Hostein, Beef Cattle (Ox). Production area: Nakashibetsu-cho.

Kushiro Apple Beef

Type: Hostein, Beef Cattle (Ox). Production area: Kushiro.

Sanchoku Tsurui Beef

Type: Hostein, Beef Cattle (Ox). Production area: Tsurui.

Shihoro Beef

Type: Hostein, Beef Cattle (Ox). Production area: Shihoro-cho.

Tokachi Shikaoi Beef

Type: Hostein, Beef Cattle (Ox). Production area: Shikaoi-cho.

Toyonishi Beef

Type: Hostein, Beef Cattle (Ox). Production area: Obihiro.

Otofuke Suzuran Wagyu

Type: Japanese black. Production area: Otofuke-cho.

Tokachi Wagyu

Type: Japanese black. Production area: Tokachi. More details. More details.

Mirai Memuro Beef

Type: Hostein, Beef Cattle (Ox). Production area: Memuro-cho.

【Crossbreed】Soya Black Beef｜Hakodate Oonuma Black Beef
【Japanese brown】Hakodate Wagyu
【Holstein】Shigeno Beef｜Daisetsu Kogen Beef｜Biimu Beef｜Hakodate Oonuma Beef｜
Mirai Memuro Beef｜Toyonishi Beef｜Tokachi Shikaoi Beef｜
Shihoro Beef｜Sanchoku Tsurui Beef｜Konsen Beef｜Kitami Beef｜
Okhotsk Hamanasu Beef｜Kushiro Apple Beef
【Japanese black】Obira Beef｜Biei Wagyu｜Furano Wagyu｜Hayakita Wagyu｜Shiraoi Beef｜
Biratori Wagyu｜Mitsuishi Beef｜Tokachi Wagyu｜Otofuke Suzuran Wagyu｜
Okhotsk Abashiri Beef

Crossbreed

Soya Black Beef

Type: Crossbreed, Beef cattle. Production area: Wakkanai.

Hakodate Oonuma Black Beef

Type: Crossbreed. Production area: Nanae-cho.

Japanese brown

Hakodate Wagyu

Type: Japanese brown. Production area: Kikonai-cho. More details.

More details.

Holstein

Shigeno Beef

Type: Holstein, Beef Cattle (Ox). Production area: Enbetsu-cho.

Daisetsu Kogen Beef

Type: Hostein, Beef Cattle (Ox). Production area: Kamikawa-cho.

Biimu Beef

Type: Hostein, Beef Cattle (Ox). Production area: Biei-cho.

Hakodate Oonuma Beef

Type: Hostein, Beef Cattle (Ox). Production area: Nanae-cho.

Mirai Memuro Beef

Type: Hostein, Beef Cattle (Ox). Production area: Memuro-cho.

Toyonishi Beef

Type: Hostein, Beef Cattle (Ox). Production area: Obihiro.

Tokachi Shikaoi Beef

Type: Hostein, Beef Cattle (Ox). Production area: Shikaoi-cho.

Shihoro Beef

Type: Hostein, Beef Cattle (Ox). Production area: Shihoro-cho.

Sanchoku Tsurui Beef

Type: Hostein, Beef Cattle (Ox). Production area: Tsurui.

Konsen Beef

Type: Hostein, Beef Cattle (Ox). Production area: Nakashibetsu-cho.

Kitami Beef

Type: Hostein, Beef Cattle (Ox). Production area: Abashiri.

Okhotsk Hamanasu Beef

Type: Hostein, Beef Cattle (Ox). Production area: Monbetsu, Takinoue-cho.

Kushiro Apple Beef

Type: Hostein, Beef Cattle (Ox). Production area: Kushiro.

Japanese black

Obira Beef

Type: Japanese black. Production area: Obira-cho.

Biei Wagyu

Type: Japanese black. Production area: Biei-cho.

Furano Wagyu

Type: Japanese black. Production area: Furano. More details. More details.

Hayakita Wagyu

Type: Japanese black. Production area: Abira-cho.

Shiraoi Beef

Type: Japanese black. Production area: Shiraoi-cho. More details. More details.

Biratori Wagyu

Type: Japanese black. Production area: Biratori-cho. More details. More details.

Mitsuishi Beef

Type: Japanese black. Production area: Mitsuishi-cho.

Tokachi Wagyu

Type: Japanese black. Production area: Tokachi. More details. More details.

Otofuke Suzuran Wagyu

Type: Japanese black. Production area: Otofuke-cho.

Okhotsk Abashiri Beef

Type: Japanese black. Production area:Abashiri.

Introduction to the different parts of beef.

　Each part of the cow have different textures and flavours. Please understand the characteristics of each part and use it to enhance your cooking. Most of the internal organs can also be eaten.


Neck｜Chuck｜Ribs｜ Tenderloin｜Sirloin｜Rump｜
Shoulder｜Shank｜Flank｜ Inner thighs｜Outer thighs


Neck (186kcal/100g).

There is a lot of lean meat in this area and it has a rich flavour.

Our recommended recipes: Minced beef, soup, stew.

Chuck (305kcal/100g).

This is the area closer to the head of the muscle part on the back.
In Wagyu, this area tends to be the marbled beef.

Our recommended recipes: Sukiyaki, Shabu shabu.

Ribs (393kcal/100g).

The area that continues on from Chuck. The meat here is very soft.
It is also thick and often becomes marbled beef.

Our recommended recipes: Steak, Roast beef.

Tenderloin (218kcal/100g).

Elongated portion of the inside of the sirloin.
This area only makes up 3% of the cow and is also therefore the most expensive.
There is very little fat in this area so it has a light flavour.

Our recommended recipes: Steak.

Sirloin (356kcal/100g).

This is one of the most highly prized areas of the cow.
It is very soft and flavourful and is suitable if you want to appreciate the true flavour of beef.

Our recommended recipes: Steak.

Rump (182kcal/100g).

The area around the hip that continues on from sirloin.
It is the softest lean meat in the thigh area.

Our recommended recipes: Steak.

Shoulder (186kcal/100g).

This area has a lot of muscle as it is mainly made up of the cows front legs.
It has barely any fat but has a lot of flavour and gelatine.

Our recommended recipes: Sukiyaki, Shabu shabu, Stew, Soup.

Shank (166kcal/100g).

Taken from the calf area of the legs.
This area is rich in proteins such as collagen and elastin.

Our recommended recipes: Stew, Soup.

Flank (430kcal/100g).

The area under the ribs and sirloin. Fatty meat and lean meat make alternate layers, giving a rich taste.

Our recommended recipes: Barbecue.

Inner thighs (151kcal/100g).

It is very soft and has an outside layer of fat.

Our recommended recipes: Suitable for many different recipes.

Outer thighs (149kcal/100g).

This area has very little fat and a strong meaty flavour.
It has a lot of gelatine.

Our recommended recipes: Stew.



Wagyu brand of Hokkaido

　Famous worldwide, the majority of the Japanese Brand Wagyu（Tajima、Kobe、Matusaka） is shipped out by the each of Hokkaido's producers when the cows are still calves (around 10 months after birth). Hokkaido is the birthplace of the Japanese Brand Wagyu.
　The brand that lovingly fattens each calf (around 10 months after birth) individually at every production center is Hokkaido Brand Wagyu. Providing tender, juicy, and high quality but reasonable Wagyu is what distinguishes Hokkaido Brand Wagyu from the rest.

Map of Brand Wagyu
Furano Wagyu Shiraoi Wagyu Tokachi Wagyu Biratori Wagyu Hakodate Wagyu

Hokkaido Brand Wagyu's Distinguishing Features

　Hokkaido Brand Wagyu is distinguished by its tenderness, healthiness, and its delicious marbling. The marbling, color and luster, firmness and texture of Hokkaido's Wagyu are all of the highest rank.

Healthy Hokkaido Brand Wagyu

　The abundant protein contained in each part of the cow builds strong and healthy muscles, organs, and blood, while the cholesterol contained in the meat builds strong arteries. Furthermore, each part contains a great deal of vitamins, minerals, iron, and other various nutrients.
　Not only is beef delicious, it also helps greatly in building a healthy body.

　Hokkaido Brand Wagyu is a safe food that corresponds with the following.

• Fulfills the Fair Competition Codes for Meat's requirements for "Wagyu."
• Cows are born and raised in Hokkaido. • The above can be confirmed with the Cattle Traceability System.

　The next time you visit Hokkaido, please try all of the famed local gourmet Hokkaido Brand Wagyu. Enjoy a moment of pure bliss as the marbled meat's umami spreads throughout your mouth, and the delicious Wagyu juices flow. The best Wagyu for Steak, Grilled meat, Sukiyaki, Shabu shabu and more!

Sight-seeing, Wagyu,
and Restaurant Introductions!

　Information about restaurants offering meat from each brand of beef (producer) and surrounding tourist attractions can be found below.

If you are going to Furano Lavender Farm,
Kumo no Ue Hot Spring's "Furano"

If you are going to Porotokotan, Lake Kuttara's "Shiraoi"

If you are going to Hokkaido's cultural legacy Taushubetsu Bridge, Tokachigawa Hot Spring's "Tokachi"

If you are going to Biratori Hot Spring, Nibutani's "Hidaka"

If you are going to Mt. Hakodate, Goryoukaku tower's "Hakodate"